French Lemon Meringue Tart

French Lemon Meringue Tart

The Lemon Meringue Tart is such a deli­cious French dessert, I just had to find the per­fect recipe! After try­ing mul­ti­ple recipes, I found a deli­cious one: not too sweet, not too lemo­ny, just the right com­bi­na­tion of fla­vors!

Utensils

Making the Lemon Cream

Step 1

Step 2

Squeeze the 2 lemons to get lemon juice. (Make sure to remove the seeds).

Step 3

Cook the lemon juice and the zest in a pot, on medi­um heat. Add the but­ter, and let it melt in the lemon mix­ture.

Step 4

Add the pow­dered sug­ar, and mix well.

Step 5

Beat the eggs. Then, add the beat­en eggs to the pot, and mix until the mix­ture becomes thick like cream. Please be patient as this takes some time.

Step 6

Remove from the stove. Cov­er, and set aside.

Pre-baking the Tart Crust

The crust needs to be pre-baked. Roll out your dough to fit into the tart pan. After plac­ing it in the fridge for 15 min­utes, bake it for 15 min­utes at 400 degrees Fahren­heit.

Baking the Lemon Tart

Take the tart crust out of the oven. Pour the lemon cream into it.

Bake the lemon tart for 20 min­utes at 335 degrees Fahren­heit.

Making the Meringue

Step 1

Beat the egg whites until stiff. To do this, put a pinch of salt in the egg whites and use an elec­tric mix­er or sim­i­lar, always turn­ing in the same direc­tion, first on low speed, and then grad­u­al­ly increas­ing speed.

Step 2

Once the egg whites are stiff, add the pow­dered sug­ar grad­u­al­ly, and con­tin­ue mix­ing with the elec­tric mix­er for 2–3 min­utes.

Step 3

Pour the meringue on the baked lemon tart. Using a Spat­u­la, try to give a pret­ty shape to the meringue.

The Final Touches

Broil the tart in the oven for 5 min­utes.

Let the tart cool down. Place it in the fridge for a min­i­mum of 1 hour (overnight is bet­ter). The Meringue Lemon Tart is eat­en cold. The cold­er, the bet­ter. Enjoy!